This dish is based on the heart warming chicken casserole I made about six months ago. It had a lovely balance between tangy vinegar and sweet vegetables. I thought the flavours would be lovely for rabbit. The sourness of the vinegar is balanced with sweet shallots, sultanas, brown sugar and carrot. You boil the shallots first, to enhance their sweetness, and add the cooking liquid to the casserole. I used wild rabbit for this. If you’re using farmed rabbit, I don’t think you’ll need to cook it for as long.
|2||tablespoons||apple cider vinegar|
Place the shallots (as is, skin and all) in a small saucepan with 2 cups of water. Simmer till the shallots are tender. Cut the bottoms of the shallots off and squeeze the flesh into a medium sized baking dish. Reserve the cooking liquid.
Melt the butter in a frying pan and brown the rabbit well all over. Place the rabbit in the baking dish.
Add the sultanas, celery, vinegar, brown sugar, herbs and salt to the baking dish.
Wash the carrot thoroughly and chop off it’s top. Arrange on top of the other ingredients in the baking dish.
Pour over the cooking liquid from the shallots, being sure to hold back any solids.
Bake at 150oC for two to three hours or till the rabbit is tender.
Serve with barley and kale.